Briefly discuss the dietary modifications of CHD.
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Coronary Heart Disease: Nutritional Considerations
A modified diet, particularly if combined with regular exercise, can prevent, delay, or even reverse the progression of atherosclerosis and development of coronary artery disease, and reduce the risk for heart attack.
Decreasing intake of saturated fat and cholesterol lowers blood cholesterol levels. Saturated fats and cholesterol in the diet increase levels of cholesterol in the blood, particularly low density lipoprotein (LDL, or “bad”) cholesterol. Following a diet low in saturated fat and cholesterol can help reduce atherosclerosis.
The National Cholesterol Education Program has recommended moderate reductions in total fat (≤ 30 percent of calories), saturated fat (≤ 7 percent of calories), and cholesterol (< 200 mg/day) intake. In clinical trials, such changes reduce LDL cholesterol concentration by about 5 percent. Studies suggest that low–fat vegetarian and vegan regimens are significantly more effective, reducing LDL cholesterol approximately 15 to 30 percent. Because such regimens have also been shown to reduce body weight and blood pressure, and to reverse atherosclerosis, they provide much more clinical benefit. From the patient’s standpoint, they are often preferred, provided that individuals receive basic diet instruction.
Increasing dietary fiber can reduce blood cholesterol. Soluble fiber, which is found in oats, barley, and beans, is particularly helpful for reducing cholesterol in the blood. Sources of soluble dietary fiber and pectin, found mainly in fruits and vegetables, have also been shown to reduce the progression of atherosclerosis.
Soy products can reduce cholesterol. Both population–based and clinical studies have shown that soy products (e.g., soymilk and meat substitutes) may reduce CHD risk. In addition to reducing total cholesterol, soy has cardioprotective effects, such as lowering LDL and blood pressure.
A modified diet, particularly if combined with regular exercise, can prevent, delay, or even reverse the progression of atherosclerosis and development of coronary artery disease, and reduce the risk for heart attack.
Decreasing intake of saturated fat and cholesterol lowers blood cholesterol levels. Saturated fats and cholesterol in the diet increase levels of cholesterol in the blood, particularly low density lipoprotein (LDL, or “bad”) cholesterol. Following a diet low in saturated fat and cholesterol can help reduce atherosclerosis.
The National Cholesterol Education Program has recommended moderate reductions in total fat (≤ 30 percent of calories), saturated fat (≤ 7 percent of calories), and cholesterol (< 200 mg/day) intake. In clinical trials, such changes reduce LDL cholesterol concentration by about 5 percent. Studies suggest that low–fat vegetarian and vegan regimens are significantly more effective, reducing LDL cholesterol approximately 15 to 30 percent. Because such regimens have also been shown to reduce body weight and blood pressure, and to reverse atherosclerosis, they provide much more clinical benefit. From the patient’s standpoint, they are often preferred, provided that individuals receive basic diet instruction.
Increasing dietary fiber can reduce blood cholesterol. Soluble fiber, which is found in oats, barley, and beans, is particularly helpful for reducing cholesterol in the blood. Sources of soluble dietary fiber and pectin, found mainly in fruits and vegetables, have also been shown to reduce the progression of atherosclerosis.
Soy products can reduce cholesterol. Both population–based and clinical studies have shown that soy products (e.g., soymilk and meat substitutes) may reduce CHD risk. In addition to reducing total cholesterol, soy has cardioprotective effects, such as lowering LDL and blood pressure.
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Answer:
Coronary Heart Disease (CHD)
Nearly half of the population die of heart diseases. Improved dietary choices help patients in controlling the level of cholesterol and lipids in their bodies.
A modified diet along with healthy exercise can reduce the LDL cholesterol level by 35-40 percent.
Patients are encouraged to include to eat legumes, oats, fruits, and vegetables more and more and use oil that contains monosaturated fatty acids.
They should decrease the intake of dairy products, butter, and fatty meats.
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